Flatbread with Dukkah

We have been patiently awaiting the completion of our newest seasoning blend - Dukkah. Dukkah is an Egyptian condiment that is a blend of spices, nuts (usually hazelnuts) and herbs. It's a delicious compliment to flat bread, like in this recipe, but it can also be eaten by itself In Middle Eastern street markets, Dukkah is often found portioned out in paper cones for snacking by itself.

In Egypt, Dukkah flatbread is eaten for breakfast or a snack, but we could eat it any time of the day. It goes great as a side with lunch or even as an appetizer at dinner. We found that it has a fabulous texture and flavor profile that is a welcome change from traditional dinner rolls.

In a small bowl, stir together 1/2 cup of the warm milk, yeast and sugar.

Let stand for about 5 minutes until mixture starts to foam.

In a large bowl, stir together flour and salt.

Add the yogurt, butter, remaining warm milk and the yeast mixture.

Slowly fold the ingredients together to combine until the dough forms into a ball.

Lightly dust a work surface with flour ad knead the ball of dough for about 5 minutes. The dough should be lightly tacky, but add a little more flour if the dough is really sticky.

Continue kneading until the dough is smooth and transfer the dough to a bowl.

Cover the bowl with a towel and let rest in a warm place for about 1 hour. The dough should double in size.

After 1 hour, preheat the oven to 450 degrees F. If you are using a pizza stone or stone baking sheet, you can place it in the oven to heat also. If using a traditional baking sheet, spray with pan spray to prevent the bread from sticking.

Punch down the dough and transfer to a lightly floured work surface.

Divide the dough into 6 equal pieces and roll each piece into a oval shape about 8" x 5".

Carefully, transfer the bread to the hot pizza stone (you may have to work in batches - we did 2 at a time) and bake about 5 minutes or until bread starts to brown and bubbles for on the top. With tongs, carefully turn the bread and bake for another 3-4 minutes.

If you are using a traditional baking sheet, you may need a minute or two longer in the oven because the baking sheet was not pre-heated.

Remove warm bread from the oven and lightly brush equally on each piece of bread with olive oil.

We have been patiently awaiting the completion of our newest seasoning blend - Dukkah. Dukkah is an Egyptian condiment that is a blend of spices, nuts (usually hazelnuts) and herbs. It's a delicious compliment to flat bread, like in this recipe, but it can also be eaten by itself In Middle Eastern street markets, Dukkah is often found portioned out in paper cones for snacking by itself.

In Egypt, Dukkah flatbread is eaten for breakfast or a snack, but we could eat it any time of the day. It goes great as a side with lunch or even as an appetizer at dinner. We found that it has a fabulous texture and flavor profile that is a welcome change from traditional dinner rolls.

In a small bowl, stir together 1/2 cup of the warm milk, yeast and sugar.

Let stand for about 5 minutes until mixture starts to foam.

In a large bowl, stir together flour and salt.

Add the yogurt, butter, remaining warm milk and the yeast mixture.

Slowly fold the ingredients together to combine until the dough forms into a ball.

Lightly dust a work surface with flour ad knead the ball of dough for about 5 minutes. The dough should be lightly tacky, but add a little more flour if the dough is really sticky.

Continue kneading until the dough is smooth and transfer the dough to a bowl.

Cover the bowl with a towel and let rest in a warm place for about 1 hour. The dough should double in size.

After 1 hour, preheat the oven to 450 degrees F. If you are using a pizza stone or stone baking sheet, you can place it in the oven to heat also. If using a traditional baking sheet, spray with pan spray to prevent the bread from sticking.

Punch down the dough and transfer to a lightly floured work surface.

Divide the dough into 6 equal pieces and roll each piece into a oval shape about 8" x 5".

Carefully, transfer the bread to the hot pizza stone (you may have to work in batches - we did 2 at a time) and bake about 5 minutes or until bread starts to brown and bubbles for on the top. With tongs, carefully turn the bread and bake for another 3-4 minutes.

If you are using a traditional baking sheet, you may need a minute or two longer in the oven because the baking sheet was not pre-heated.

Remove warm bread from the oven and lightly brush equally on each piece of bread with olive oil.

Instructions:

In a small bowl, stir together 1/2 cup of the warm milk, yeast and sugar.

Let stand for about 5 minutes until mixture starts to foam.

In a large bowl, stir together flour and salt.

Add the yogurt, butter, remaining warm milk and the yeast mixture.

Slowly fold the ingredients together to combine until the dough forms into a ball.

Lightly dust a work surface with flour ad knead the ball of dough for about 5 minutes. The dough should be lightly tacky, but add a little more flour if the dough is really sticky.

Continue kneading until the dough is smooth and transfer the dough to a bowl.

Cover the bowl with a towel and let rest in a warm place for about 1 hour. The dough should double in size.

After 1 hour, preheat the oven to 450 degrees F. If you are using a pizza stone or stone baking sheet, you can place it in the oven to heat also. If using a traditional baking sheet, spray with pan spray to prevent the bread from sticking.

Punch down the dough and transfer to a lightly floured work surface.

Divide the dough into 6 equal pieces and roll each piece into a oval shape about 8" x 5".

Carefully, transfer the bread to the hot pizza stone (you may have to work in batches - we did 2 at a time) and bake about 5 minutes or until bread starts to brown and bubbles for on the top. With tongs, carefully turn the bread and bake for another 3-4 minutes.

If you are using a traditional baking sheet, you may need a minute or two longer in the oven because the baking sheet was not pre-heated.

Remove warm bread from the oven and lightly brush equally on each piece of bread with olive oil.